Chorizo Chicken Chili has a mix of chorizo sausage and ground chicken in this flavorful chili recipe, perfect cold weather comfort food!
- 2 onions
- 2 poblano peppers
- 2 jalapeno peppers
- 1 red bell pepper
- 2 to 3 tablespoons olive oil
- 6 to 8 cloves garlic
- 1 pound ground chorizo
- 1 pound ground chicken
- 4 tablespoons chili powder
- 2 tablespoons paprika
- 1 tablespoon cumin
- 1 tablespoon brown sugar
- kosher salt, pepper, crushed red pepper flakes
- 1 28 ounce can crushed tomatoes
- 1 12 ounce bottle or can beer of choice
- Optional toppings: sour cream, cheese, green onions, hot sauce
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Dice the onions, poblanos, jalapenos, and red peppers (seeds and stems removed on all peppers), and garlic with either a knife or pulse in small batches in a food processor.
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Set a large soup pot over medium heat and add the olive oil and the diced onions and peppers. Cook 10 to 12 minutes, stirring a few times.
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Add the garlic, chorizo, chicken, chili powder, paprika, cumin, brown sugar, kosher salt, pepper, and crushed red pepper flakes. Cook 10 to 12 minutes, stirring and breaking apart the meat with a spatula.
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Add the crushed tomatoes and beer, bring to a boil and reduce the heat to medium low and simmer for 30 to 40 minutes. Stir a few times.
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Taste for seasoning and add more chili powder, paprika, cumin, kosher salt, pepper, and/or crushed red pepper flakes as needed.
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Serve with optional toppings such as sour cream, cheese, green onions, and/or hot sauce.